If you were
following us last week, you know that we’ve been sharing gourmet recipes from
Milliken Executive Chef Jim McCallister as part of a summer entertaining
series. Here’s a Romesco dip that will be a delicious addition to your summer
party – and is simple to whip up!
Be sure to check back on Wednesday, when
we’ll be sharing the grand finale - dessert!
3 Ancho peppers
3 oz Virgin Olive Oil
Red Bell Pepper
of Fried Bread
1 Tbsp Parsley
2-3 tsp Red Wine Vinegar
Hydrate Ancho peppers in hot water.
Combine all ingredients in food processor.
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